Granola is a food product that I have always had a hard time finding in the grocery stores. They’re either loaded with sugars, and the one time I find a appropriately-sweetened granola, it’s filled with the nuts that I am allergic to. I haven’t bought granola at the grocery store for as long as I can remember so I’m surprised that it took me this long to make this on my own. But here she is!
A naturally sweetened, almond, walnut & pecan-free granola!
- 2 cup rolled oats
- 1 cup crushed raw cashews
- 3/4 cup pumpkin seeds
- 1 cup hemp seeds
- 2 tbsp chia seeds
- 1/2 tbsp cinnamon
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp salt
Pre-heat the oven to 225 degrees.
Melt down coconut oil. Combine coconut oil and maple syrup in a small bowl and mix together, set aside.
Combine oats, crushed cashews, pumpkin seeds, hemp seeds, chia seeds, cinnamon, & salt in a large mixing bowl. Mix until thoroughly combined.
Pour maple syrup and coconut oil over the dry ingredients and mix well until combined.
Line a baking sheet with parchment paper (this makes two baking sheets worth of granola), and lay the granola flat onto the tray.
Bake in the oven for 1.5-2 hours stirring every 15-20 minutes to make sure everything gets golden brown.
Store in an air tight container in the pantry.